Recipes, cooking tips, fun facts, and maybe less. A somewhat irreverant listing of how a mom/friends/hometrained home chef does things that us ordinary mortals should give a shot at.

Sunday, August 7, 2011

Lou's Most Excellent Smashed Spicy Squash

This was adapted from, I think, an original recipe from Jamie Oliver. I've modified it quite a bit.

You can use this as a dip for crusty baguette or as a side dish. Best part is that it's easy, relatively healthy for you (albeit it's got a shitload of olive oil in it), and pretty much everyone likes it.

I've "twisted" this version a bit. What's written is what I did tonight but I've noted what I usually do. I'm certain that Sichuan peppercorns are not usually found in most home kitchens....

...and these are wonderful things. They have an unusual property of creating a numbing sensation, especially on the lips. They're not hot like a classical hot pepper nor pungetly-sneezy like black pepper. Dare I say it (and risk sounding like an idiot from a TV show hyped up on uppers): they're kind'a fun.

Lookie here though: these lil' bastards can pack a punch that you're not used to and may not be expecting. If not familiar with them I suggest you cut the amount I call for in half or just use red pepper flakes to a level you like. Your lips and tongue will numb up, almost like on Novocaine, but the heat sensation is not blinding. It's there, but different. I suppose there was a reason they were illegal in the US up until a few years ago (really).

[Note: this dish takes about 45 minutes to make. Most of it is just waiting around but for a veggie/side/app, you should know that this isn't very quick.]

In a 3 - 4 quart pot (pending if you're using an eggplant or not), add about 3 TBS of olive oil over low heat. Add the leek and sweat it over medium-low heat for about 10 minutes until softened.

Meanwhile, cut the zucchini into big chunks as so:

Cut two in half lengthwise, then into 8 pieces.
Cut one in half lengthwise, then into 4 pieces.
Cut the last into 5 pieces.

Look - do whatever. You need some big pieces and small pieces and that's the deal. If using the eggplant, cut big cubes (say, 2"x1" and some smaller ones that are 1"x1"). I'm certain you'll figure it out. Set aside.

Add the peppercorns and cook for about 2 minutes; the fat from the oil helps release the "heat" from the peppercorns. Add in the garlic and cook for about 1 minute, then the zucchini, eggplant (if using), herbs, and about 2 TBS more oil. Toss to mix, set heat to medium low, cover, and let simmer for about 20 minutes undisturbed.

After about 20 minutes remove the lid and using a flat-ended thinger (this is my favorite tool for doing this - a flat wooden spatula),

smash the shit out of the pieces. Some will stay big, some will not...this is a result of starting with a melange of sizes. The largest pieces remaining should be as big as the smallest you started with (make sense?).

At this point salt to taste and you'll quickly find out if you made it too hot too. If so, there ain't much you can do at this point except Plan B: live up to it or Plan C: go get a bag of frozen broccoli and serve that.

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General Disclaimers - READ PLEASE

Most of these recipes are originals or based on another that I’ve found. If so I give credit to its source.

Measurements are approximate! When cooking I just eyeball what I’m doing so there’s no need to be fixated about what’s happening here. You can be off by 25% and still be OK unless stated otherwise.

All temperatures are in Farehnheit. Farenheight? Whatever. Degrees what us US folks use.

Typically these recipes will serve four persons and can be done in an hour or less.

I tend to make things hot and spicy so assume that if I’ve got it in there, it’s going to be felt/tasted. If you’re sensitive to this cut back on the heat. Same goes for garlic.

ALWAYS use fresh ground pepper. If not, go out and buy a pepper mill and then you can call yourself a cook.

ALWAYS use fresh parsley and basil. Grow it in the summer - it's easier than growing weeds. Don’t even bother with dried. If you've got dried in your house don't even feed it to the dog. This should be criminal.

I tend to UNDER salt dishes so adjust as desired after cooking. I also use kosher salt; if using table salt cut amounts I call for by ~25%. [Size matters. Ha ha? Get it? Kosher salt is bigger?]

Speaking of salt, use unsalted butter...always.

Have a glass of your favorite [alcoholic] beverage while cooking. It makes it much more fun and relaxing. You'd be amazed at your creativity, or creative destruction, in a mildly buzzed state.

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About Me

Hi all. I love to eat so I had to learn how to cook. I've been living in Nantes (France) for about a year and originally from Washington, DC. Not once have I worked in a kitchen, except in college. By training I'm a molecular virologist who later went to business school and now spend my days in the biotech biz doing biz development.
Weird, eh?